100% Organic All-Purpose Flour - Flour for Baking - 5 Pounds

Description

Product description We are the Farmer, the Miller, and the Baker working together to preserve American farmland for tomorrow while providing the highest quality flour and grains to the bakers of today. Our company is built on generations of knowledge - dating back over 150 years when flour was an essential staple of daily life and organic was the only way to grow. We are proud to be employee owned & operated , which means we are personally invested in the quality of our products and our relationships with suppliers and customers like you. Product Description This is not your typical organic all-purpose flour … it will knock your socks off! We mill this unbleached flour using low-protein organic hard red winter wheat and then add organic malted barley. The Organic Malted Barley Flour is added to stabilize the enzymatic activity in yeast risen dough. It has no affect on dough leavened with Baking Soda or Baking Powder. Organic Beehive will give your biscuits, pancakes, quick breads, pie crusts and dinner rolls a perfectly soft, yet strong structure. It can even make killer baguettes! This is perfect for any yeast-risen or chemically leavened application making it a true “all purpose” baking flour. What does it mean if a flour says it is “malted”? “Malted” means that a very small amount of Organic Malted Barley Flour, Malted Barley Flour, or a natural enzyme has been added to the flour to stabilize fermentation. The ‘Malt’ also helps with coloring in yeast risen products. Is your flour bromated? Never! None of the products made by Central Milling are bromated. Is your Organic or Commercial Flour Non-GMO? All wheat flour produced by Central Milling is Non-GMO. In fact, currently the US has not approved any GMO wheat for sale. What is “ash” and why would I want it in my flour? Every wonder what those little specs in your flour are? Those are bits of the bran and the germ that are intentionally left in the flour to increase the flavor, nutrition, and look of the flour. The higher the number, the closer to whole grain the flour is. A number in the name of a flour is an indication of the ash content of that flour. For example, Type 70 is a 70 ash and Type 80 is an 80 ash. This naming convention is the way some common types of flour are named in France. Review: Great flour - It’s the best flour I have ever used in my life. Crust for my pies, turned out, flaky and very delicious. I made biscuits for my family and they love them. I will continue to buy only this flour. i’m very pleased to have flour that does not have bad chemicals in it. Review: Love this flour - I used it for baking and immediately noticed the difference in texture and flavor compared to regular local supermarket flour. Everything came out light, consistent, and delicious.